Now I need to start with abit of a disclaimer here- This tastes the same as golden syrup, looks the same as golden syrup, but isn’t technically golden syrup, more of a caramel syrup- but being honest, it is pretty much the same and a damned good substitute when you can’t get hold of the stuff, or just can’t be bothered going to the shops to get some as you can make this with 2 in-expensive items which you are more than likely going to have at home.
What I was desperately in need of was this, from Lyle’s, which unfortunately for me is a rarity here in Nuremberg unless you want to pay over €5 for a tiny tin or bottle from the British shop. This recipe cost around 40 cents to make!
Original production for this liquid gold started in 1883 and the recipe and tin have stayed the same all this time.
Initially, Golden syrup was made from the recovered molasses “washed” of the raw sugar crystals in the process of creating white sugar. This liquor is generally known as refiners return syrup. Now most golden syrups are made by specialist manufacturer by using half the refiners return syrup to fructose and glucose and blending it back again.
Home made “Golden Syrup”
You need just three Ingredients to make this syrup. Sugar, water and a slice of lemon.
You need a total of 600g of sugar, split into 100g and 500g.
3 tbsp water and 300ml of boiling water.
1/4 lemon wedge
In a heavy bottomed saucepan add 100g sugar and 3 tbsp of sugar.
Stir the water and the sugar continuously until you’ve reached a golden colour.
Carefully add 300ml of boiling water – this MUST be boiling water as your sugar solution will be over 150°c be very careful.
Next add the remaining sugar.
Bring this to a simmer, add a wedge of lemon and leave it it bubbling away for 45 minutes. The lemon stops the syrup from caramelizing any more.
Sterilize a jar by pouring boiling water into it and leave this for around 10 minutes.
Remove the lemon wedge and place a sieve over your jar.
Carefully pour your syrup into the jar. This will be very runny when it is hot, but don’t worry this will thicken as it cools.
Leave to cool for around an hour and you have perfect golden syrup to be used in your recipes, put on pancakes, add to your porridge, amongst other things!
I will be using mine to make some yummy cinder toffee!
Any questions feel free to put them in the comments below and I will do my very best to answer them!